-
Anonymous users2024-02-12The taste of childhood, this authentic old-fashioned butter bun can no longer be eaten outside.
Ingredients: 300 grams of gluten flour.
Butter 20 grams.
1 egg.
Yeast 4 grams.
25 grams of caster sugar.
Milk 150 grams.
Salted butter filling: 50 grams of butter.
Whipping cream 200 g.
25 grams of caster sugar.
Salt 2 g of butter packets to prepare.
Except for the butter, all the rest of the dough is kneaded for 7 minutes, and the last 3 minutes are put in the butter from the hole of the cup to continue kneading.
Please click Enter a description.
There was actually a glove film.
Please click Enter a description.
Rounding. <>
Please click Enter a description.
Put it in a pot and let it ferment in a warm, moist place.
Please click Enter a description.
to 2 times the size. <>
Please click Enter a description.
Cellulite. <>
Please click Enter a description.
Divide into 10 equal portions.
Please click Enter a description.
Fold in half and pinch tightly. <>
Please click Enter a description.
Such. <>
Please click Enter a description.
Continue to ferment in the oven and add a glass of boiling water underneath.
Please click Enter a description.
Fermentation is done. <>
Please click Enter a description.
Preheat the oven to 180 degrees and bake for 15 minutes.
Please click Enter a description.
Remove from the oven, cut the bottom in half and connect with it, brush with a layer of butter and roll on the shredded coconut.
Please click Enter a description.
Insert the butterfly stick, 50 grams of softened butter plus 25 grams of caster sugar and 2 grams of salt, reverse the speed of 3 and beat until white, 200 grams of whipping cream are slowly added from the hole in the cup, be careful not to separate the oil and water, beat until it is evenly creamy, and put it into a piping bag with a piping nozzle.
Please click Enter a description.
Squeeze the cream evenly.
Please click Enter a description.
Okay, let's get out, let's get fat, let's talk about it after it's so delicious
Related questions14 answers2024-07-10Wash the meat, drain it, pour it into the rice cooker, add minced ginger, salt, pepper, add water, submerge the meat, pour in the lotus root, the water is best to submerge the lotus root, plug in the power and press the rice to cook, after boiling, scoop off the foam, and simmer for about 2 hours.
7 answers2024-07-10Pomfret is one of the most popular fish to eat, and what we generally eat is basically sea pomfret. Because pomfret is rich in nutrients: high protein content, 100 grams of pomfret meat protein content up to grams, fat content grams, as well as rich in carbohydrates, calcium, phosphorus, iron, etc. >>>More
12 answers2024-07-10Spinach chruff. Materials.
4 eggs; 70g of low-gluten flour; spinach juice 55g; corn oil 45g; 60g caster sugar >>>More
11 answers2024-07-10Stir-fry with chili. The slightly spicy chili pepper can cover the fishy smell of fat sausages, and it tastes good and goes well with rice.
14 answers2024-07-10The delicious recipe for winter melon is as follows: >>>More